Allusion: The origin of the name of Liubao Tea.
Liubao tea belongs to black tea and is named after it is produced in Liubao Township, Cangwu County, Wuzhou City. Like other teas, the origin of the name of Liubao Tea also has historical allusions.
A long time ago, there was a dragon mother in Cangwu County. She did many good deeds and helped the poor. Later, after the dragon mother died, she became immortal because of her merits, but she did not forget the people of Cangwu, so she returned to Cangwu to observe the people's feelings. When she was Cangwu, she did find that the villagers lived a very difficult life. There are many mountains and few fields here, so people can't eat enough, so they have to take out some mountains to exchange salt. Therefore, people live a very hard life. Seeing this, Mother Dragon wanted to solve this situation, but she tried many methods to no avail. Just when she was at a loss, she saw the clear and bright spring water at the foot of Blackstone Mountain and couldn't help tasting it. She felt so sweet and delicious that even all her fatigue was swept away. So the dragon mother called the goddess of agriculture and asked her to dial some tea seeds here. After careful cultivation by Mother Long, it really grew into a tea tree with vigorous growth and beautiful green leaves.
After that, the dragon mother told people about this tea tree. As long as you sell tea leaves to people from other places, you can change salt and so on, so that people's lives can be improved. Later, people did as the dragon mother said. After the dragon mother returned to heaven, the tea tree began to spread its branches and leaves. With the passage of time, the mountains in Liubao Town are full of tea trees, and people have harvested a lot of tea and their lives have been improved. Therefore, this kind of tea is distributed throughout Liubao town, so people call it Liubao tea.
quality characteristic
Liubao tea is an evergreen shrub of Theaceae, with long elliptic-lanceolate leaves, dark brown, shiny, yellow spots and reddish brown leaves. Liubao tea element is famous for its four unique qualities of "red, strong, aged and mellow". Its string is long and tight, its soup is red and thick, its aroma is Chen Ho, and its taste is mellow and delicious. Orthodoxy should be pine smoke betel nut flavor, and the bottom of leaves is copper brown.
Liubao tea is made from fresh leaves of local big-leaf tea trees, and the picking standard is one bud, two or three leaves or one bud, three or four leaves. It is made through five processes: deactivation, rolling, fermentation, re-rolling and drying. Enzyme immobilization is characterized by low temperature enzyme immobilization; Kneading is mainly plastic surgery, supplemented by cell crushing; Stacking fermentation is the key process to form the unique quality of Liubao tea. Its purpose is to promote the change of contents, reduce bitterness, make taste mellow, eliminate green odor and turn leaves into dark yellow, brown and green through the damp-heat effect of heap fermentation. During stacking fermentation, it has moderate viscous juice and unique "mellow" fragrance, so it belongs to post-fermented tea.
The basket tea in Liubao tea is Liubao tea leaves wrapped in bamboo baskets. After steaming and kneading the crude tea, it was packed in a basket and compacted, then placed in a dry place and stored in the air for several months. After fermentation, the tea was compacted, thus forming Liubao tea with unique mellow and aged fragrance. Traditional bamboo basket packaging is beneficial to the continuous transformation of tea contents during storage, which makes the taste mellow, the soup color deepen and the old fragrance appear. Liubao tea loose tea can be steamed and pressed into Liubao cake tea, Liubao brick tea and Liubao Tuo tea.
Liubao tea, red, strong, aged and mellow, has a unique areca nut aroma, and the older the better. It belongs to black tea. It is made by picking a bud, two or three leaves, spreading, deactivating enzymes, rolling, retting and drying. Divided into special grades and grades one to six. Origin, mainly produced in Liubao Town, Wuzhou, Guangxi, China.
Liubao tea is a kind of mild tea, which not only has the health care function of other teas, but also has the effects of eliminating summer heat and dampness, improving eyesight and clearing heart, and helping digestion. It can not only help digestion after meals, but also clear the stomach on an empty stomach. In the sultry weather, it is refreshing to drink Liubao tea to cool off the heat. After Liubao tea is aged in the air, there are many golden flowers in the tea. This is a kind of yellow fungus with beneficial quality, which can secrete amylase and oxidase, catalyze the conversion of starch in tea to monosaccharide, catalyze the oxidation of polyphenols, turn tea soup into brownish red, and eliminate the rough green taste.
Liubao tea should be stored for a long time, the older the better, because the tea stored for a long time has "golden flower", that is, there is golden mold (scientific name is Aspergillus coronatus). Because the golden mold can secrete a variety of enzymes, it can accelerate the transformation of various substances contained in tea and form a special flavor. Old Liubao aged for 30-50 years will be dark brown, oily, fragrant with betel nut and pine smoke, refreshing, mellow, sweet and clear in soup color. According to chemical analysis, tea contains caffeine, theophylline and volatile oil, which has the functions of exciting brain, heart and strengthening spleen and stomach.